- Pork Ribs, as the whole meaty rack, 2-3 kg (approx 2 racks)
- Glasseye Creek Wild Meat Sauce – enough to generously baste ribs
- Brown Sugar – 1 cup approx
Brush generously Glasseye Creek Wild Meat Sauce over ribs. Rest for 1 hour.
Preheat oven to only 160?C (Bake).
Place on an oven tray, bone side down, and bake for 1-1.5 hours.
Check the ribs and baste with the liquid from the tray every 30 minutes.
Remove ribs from oven. Crank up the heat to 250?C on fan bake.
Baste generously with Glasseye Creek, sprinkle with brown sugar. When oven reaches temperature return to hot oven, bake for 15 minutes, meat side up.
Remove from heat. Rest the ribs for 5 mins to relax the meat, cut and serve. Then tuck in, follow the rules below, and enjoy with reckless abandon!